We appreciate its dress with many shades and its frank and subtle taste.
Filter Blogs By Blogger : Emmanuel Poulet-Harmel
Blog
Its Label Rouge marbled ham received the gold medal at the Concours Général Agricole....
Romans-sur-Isère is the capital of the Raviole du Dauphiné . It is here that we find...
For some there is a tradition that many ignore: it is imperative to eat calf's head on...
In China, the rabbit has great cultural significance. Linked to mythology and politics,...
The passion for snails!
Direction: Vaucluse to Beaumes-de-Venise to discover the wines of the Cru Beaumes de...
This phrase dates from the end of the 18th century?
From the outset, you would wager that this expression did not emerge in times of food...
The origin and first meaning of this expression which appeared in the 17th century, “to...
You have no sooner heard it than the image of food so well turned and turned over in...
A sweet olive oil without bitterness, smoked by hand by infusion of beech and olive wood.
Baron & Chassaing, a rich and varied range of square and long crackers, to be enjoyed...
La Chaiseronne was originally a family butcher's business making the direct link...
Chipsenn: 100% French buckwheat (buckwheat) Breton galette chips, ideal as an aperitif,...
It was in 1895 that Louis Dufour, a chocolate pastry chef in the Chambéry region, ran...
A true Gascon knight of festive poultry, Xavier Abadie is both a breeder and a...
Bresse Chicken, larger than a pullet and a pullet, its flesh is firm and tasty.
In the 18th century, the ovens were fueled by wood and, of course, they did not yet...
Lobster oil, made on the island of Groix, is a specialty developed by the Groix et...